Warm smoked eel, potato and horseradish waldorf salad

Lotte Duncan's delightfully different smoked eel salad makes a luxurious starter or a lovely light lunch
By Lotte Duncan
Warm smoked eel, potato and horseradish waldorf salad
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 450 g baby waxy new potatoes
  • 100 g smoked eel fillets
  • 1 tbsp olive oil
  • grated juice and zest of 1 lemons
  • 1/2 tsp wholegrain mustard
  • chopped parsley, to serve

For the horseradish sauce:

  • 2 tbsp freshly grated horseradish
  • 2 tsp lemon juice
  • 2 tsp caster sugar
  • 150 ml double cream
  • 2 tbsp apple purée

For the salad:

  • 450 g apples
  • lemon juice
  • 150 ml mayonnaise
  • 1 tbsp Greek yogurt
  • head celery, diced
  • 50 g walnut pieces
  • small bunch of grapes
  • 1 tbsp horseradish sauce
  • black pepper
  • 2 handfuls of mixed leaves of lettuce


1. Wash the potatoes and then slice in half lengthways and boil in salted water until tender. Drain and keep warm.

2. Slice the eel fillet into little pieces.

3. Toss both the potatoes and the eel with the olive oil, lemon juice, zest and mustard. Keep warm.

4. To make the horseradish sauce, place the grated horseradish into a bowl and add in the lemon juice and sugar.

5. Lightly whip the double cream and fold the horseradish mixture into it. Finally add the apple puree if you are using it.

6. Mix all the ingredients for the salad together, and season to taste. If you want to add more horseradish do.

7. To assemble, pile a few lettuce leaves on a plate, top with the Waldorf and finally spoon over the warm potatoes and eel.

8. Sprinkle with a little chopped parsley and serve.

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